Making and Rolling Lasagna Dough

Transcripts

Davide Megna: Hello, my name is Davide Megna and I am the chef owner of Amici Miei Ristorante in Rockville, Maryland. Today I am going to show you how to make Lasagna. So we are going to start from making the pasta dough. We take in our flour, I weighted about two pounds of all purpose flour, I am going to pour into the table. I am going to make a little hole, a big hole in the middle, and I am going to drop inside ten whole eggs, a pinch of salt and some extra virgin olive oil. Then I am slowly going to break the eggs, try first to break all the egg yolks and then incorporating the flour. And now I am going to work the dough until I reach a smoother dough. Okay, now we are done and that is how you make pasta dough. Now I am going to show you how to roll our dough into pasta sheets. I am using a pasta rolling machine that you can find in any food specialty stores or if you don't have a machine you can also do it by hand by using a rolling pin which is little bit harder but it works anyway. So I am going to cut a piece of our dough, putting some flour on it, whenever I work dough I need to put some flour, so that would not stick into my machine, and then I am going to start rolling the dough, starting from the larger size and little by little getting the sheet very, very fine.

I keep adding a little bit of flour every time, cutting it into smaller pieces to make my job a little bit easier. Okay now I have obtained the thickness I wanted for my pasta, so I am going to put the pasta sheets into a tray which parchment paper underneath and some Semolina flour that would prevent the dough from sticking to the pan. Okay, these pasta sheets are going to be enough to make our lasagna. So that is how you roll the pasta sheets for your Lasagna. And next we are going to make the sauces the Bolognese sauce and the Bchamel sauce.